Pour 3/4 cup (175 mL) into each ramekin. Place in roasting pan. Pour in enough boiling water to come halfway up dishes. Bake in centre of 350¡F (180¡C) oven until puffed and set, 35 minutes. (Make-ahead: Remove from water and let cool; cover and refrigerate for up to 12 hours. Rewarm as above in water in oven but for only 10 minutes.)

Marbled Raspberry Cream: Press raspberries through sieve into bowl. In large bowl, whip cream; using small spatula, swirl in raspberry purée to create marbled effect. (Make-ahead: Cover and refrigerate for up to 3 hours.) Top cakes evenly with marbled cream; dust with icing sugar.